Author: Adam Randall
This light-as-can-be buttermilk cake has an easy sophistication, its Sherry-spiked berries harmonizing with the tangy cream.
Author: Shelley Wiseman
Author: Paul Grimes
Author: Tracey Seaman
Author: Ken Haedrich
A fragrant peach and berry filling is topped with slightly crunchy, gingery biscuits. You'll notice that the biscuits contain grated hardboiled egg yolk: It adds some body.
Author: Claudia Fleming
Author: Kurt Gutenbrunner
This needs to chill overnight, so plan accordingly.
Author: Lane Crowther
Author: Matt Lewis
Author: Pierre Gagnaire
Author: Dianne Rossmando
Author: Bill Telepan
When you find out you cannot eat gluten, one of the first foods you worry about living without is pasta. There's a certain mourning involved, imagining a trip to Italy without a mound of fresh fettuccine....
Author: Shauna James Ahern
Dried rice noodles are readily available, but homemade fresh noodles are a fun project. If you've ever made the light pastry dough known as pâte à choux (the base for gougères and profiteroles), the...
Author: Charles Phan
Author: Dorie Greenspan
Author: Abigail Johnson Dodge
One of my favorite dishes at Brazil a Gosto, chef Luiza Trajano's elegant restaurant in São Paulo, is a baked cocada (a coconut candy made of coconut and sugar cut into squares) with lemon sorbet. It...
Author: Leticia Moreinos Schwartz
Author: Barbara Steinberg
Author: Cindy Mushet
Author: Roy Finamore
Author: Ian Knauer
Author: Joyce Carol Oates
Author: Julie Richardson
Author: Allen Susser
Author: Rebecca Rather
Author: Karen DeMasco
Biscochitos are the best thing to get with your coffee when you eat breakfast at a Mexican bakery. Mi Tierra makes my favorite version of these rich Mexican cookies. Sorry, there is no substitute for the...
Author: Robb Walsh